This article contains processed data related to the research published in "Tentative application of compositional data analysis to fatty acid profiles of green Spanish-style Gordal table olives" (Garrido-Fernández et al., 2018) [1]. It provides information on the implementation of compositional data analysis (CoDa) to the fatty acid profiles of Spanish-style Gordal table olives vs the use of co...

Olives and their derivatives, in particular olive oil, represent one of the most significant agricultural products Mediterranean basin. Storage under inadequate conditions poses serious problems concerning fungal contamination, with consequent defects potential mycotoxin production olives oils. Penicillium expansum represents postharvest pathogens several fruits, including olives. Not only it c...

Olive fly is the most dangerous pest in olive groves worldwide. Therefore the study of the most susceptible and resistant cultivars to olive fly can bring new information to diminish the olive flies harmful impacts. The main goal of the present study is to verify the olfactory response of olive fly to olive volatiles from five native Iranian cultivars (Fishomi, Mari, Rowghani, Shengeh, and Zard...

Among the many different types of table olives, production dehydrated black olives is rather low worldwide, although there an increasing interest in them from consumers. The physicochemical and microbiological characterization 20 samples these obtained countries processing methods was studied. average pH water activity (a w ) values were 4.7 units 0.85 respectively, a great variability found am...

Abstract In this paper we propose an object detector based on deep learning for scanning samples of table olives. For the construction system have used a Mask R-CNN neural network. This network is able to segment image providing mask each olives in sample from which can obtain calibre object. addition, measure degree ripeness classifying them as green, semi-ripe and ripe, identifying those frui...

Anthocyanins (Anths) in olive (Olea europaea L.) fruits at different degrees of pigmentation were assessed nondestructively by measuring chlorophyll fluorescence (ChlF). The method is based on the comparison of the ChlF excitation spectra from olives with different pigmentation from green to green-red, reddish-purple, and purple. The logarithm of the ratio between the fluorescence excitation sp...